Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on <i>Streptococcus mutans</i>

Lentinan (LNT) is extracted from the fruiting body of Lentinus edodes. Its active ingredient β−1,3-dextran and has many biological activities, but its rheological characteristics antibacterial mechanism when mixed with saliva are rarely reported. In this study, LNT artificial (AS) mixture was used to investigate analysis against Streptococcus mutans (S. mutans). The results showed that apparent viscosity positively correlated concentration, showing a shear thinning behavior “non-Newtonian fluid” pseudoplastic increase rate. dynamic rheology, 8% 6% mixtures became gel trend viscoelastic properties, elasticity weak at low frequencies liquid-like high frequencies. Moreover, compound could damage structures S. increased leakage intracellular macromolecules, electrical conductivity, activities alkaline phosphatase (AKP) β-galactoside inhibited acid production, fluorescence intensity, ATP synthesis by decreasing levels glucokinase (glk), acetate kinase (ackA), pyruvate (pykf), phosphoglycerate (pgk), 6-phosphofructokinase (pfk) in glycolysis pathway. These indicate plays dominant role oral processing mutans. It can provide an excellent theoretical basis for studying as functional food raw material.